This recipe is straight out of this months Everyday Food magazine. (I love this publication!) I made it for myself for lunch and added pinenuts. It was super easy, and surprisingly tasty and filling! I liked it warm, and thought it would be a great side dish with a roasted chicken and mashed potatoes.
I also think it would taste equally good cold. I was thinking the Brussels Sprouts lend themselves to an Asian Slaw feel (similar to Napa Cabbage) so I might try making it again, but serve it cold tossed with lo-mein noodles, carrots, poached chicken and maybe some cilantro....stay tuned for that one.
1 TBSP extra virgin olive oil
3/4 lb Brussles Sprouts, trimmed and shredded
3 TBSP lemon juice
1/4 cup grated pecorino cheese
In a large skillet, heat the olive oil over medium-high heat.
Add the brussles sprouts and season with salt and pepper.
Cook, tossing often, until bright green and slightly wilted, about 3 minutes.
Add lemon juice and transfer to a large bowl.
Add pecorino cheese and toss well.
Season with more salt and pepper if desired.